Blueberry Oatmeal Muffins are soft and sweet treats packed with fresh blueberries and hearty oats. They’re perfect for breakfast or a quick snack, offering a balance of fruit, grains, and a touch of sweetness.
I like to sneak in a few extra blueberries when I bake these—they look so pretty and taste even better. My kids think they’re dessert, but I say they’re healthy fun!
For extra convenience, I make a big batch and freeze some. Just pop a muffin in the microwave for a minute, and it’s ready to enjoy anytime.
Ingredients & Substitutions
Blueberries: Fresh or frozen blueberries work well. I prefer fresh for brighter flavor, but frozen is great if berries aren’t in season. You can swap in raspberries or chopped strawberries for a different berry twist.
Old-fashioned oats: They give the muffins a chewy texture and hearty feel. Use quick oats if you’re in a pinch—they blend in faster. For a nutty boost, try toasting the oats lightly before mixing.
Rolled oats: These are key for texture and structure. If you don’t have rolled oats, finely chopped oats or oat flour can work but may change texture. I like adding a little extra for crunch.
Banana (optional): Mashed banana adds moisture and natural sweetness. If you don’t have one, applesauce is a nice substitute, though it may make the muffins a bit softer. It’s a good way to reduce added sugar.
Honey or maple syrup: Adds natural sweetness and moisture. Honey gives a richer flavor, but maple syrup is a friendly substitute. Use less if aiming to cut sugar slightly.
How do I make moist, fluffy muffins without overmixing?
Overmixing batter can make tough muffins. Mix wet and dry ingredients until just combined—lumps are okay. Use a gentle folding motion, and stop stirring as soon as everything looks combined to keep the muffins tender.
- Use a spoon or spatula to fold ingredients gently.
- Mix until ingredients are barely combined—no streaks of flour.
- Do not use an electric mixer, as it can overwork the batter.
- Let the batter rest for 5 minutes before baking to improve fluffiness.
How to Make Blueberry Oatmeal Muffins?
Ingredients You’ll Need:
Dry Ingredients
- 1 ½ cups rolled oats
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup fresh blueberries
How Much Time Will You Need?
10 minutes prep + 20 minutes baking + 5 minutes cooling = 35 minutes total
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients
In a large bowl, combine oats, flour, sugar, baking powder, and salt. Stir well to blend.
3. Whisk Wet Ingredients
In a separate bowl, whisk together milk, oil, eggs, and vanilla until smooth.
4. Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix.
5. Add Blueberries
Fold in the blueberries gently, being careful not to crush them.
6. Fill Muffin Cups
Spoon batter into muffin cups, filling each about 2/3 full.
7. Bake
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve
Let the muffins cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy!
